Last week my husband and I went to visit my son in Philadelphia. For lunch we went to a place called,
“Pizzeria Vetri.” Marc Vetri is a chef that has worked in some prestigious restaurants both in the U.S. and Italy. When he decided to open his own restaurant, he went back to his roots and settled in Philadelphia. He now has several restaurants in Philly…all which are fabulous. Pizzeria Vetri is one of his newest ventures. Being a big fan of his food, going to his pizzeria was a no brainer.
I had read that the thing to order at Pizzeria Vetri is a “rotolo.” Vertri’s rotolo is pizza dough that’s rolled into a rectangle then layered with mortadella and ricotta cheese. After the meat and cheese is layered, the dough is then rolled like a jellyroll. Once formed into a big log, it’s cut into 3 inch rounds, like cinnamon buns. They’re then baked until crispy and golden. Before serving, it’s topped with a spoonful of pistachio pesto.
I’ve always understood rotolo to be short rolls of stuffed pasta. When I heard that it was being done with pizza dough, I was intrigued. As soon as we walked into the restaurant and before we sat, I ordered a rotolo. When I finally took that first bite, I hate to say this, but I was a little disappointed. 🙁 There was hardly any cheese. All I tasted was crispy dough. A few days later, I decided to make rotolo myself. I made it the same way as Vetri’s except, I added plenty of ricotta. This made all the difference in the world. It was so damn good. I hope you try this recipe, you won’t be sorry. Just remember, use plenty of cheese.